Green Pea Hummus

Sumac grows in abundance throughout the Mediterranean, and its dried, ground berries are a fruity and astringent spice widely used in Middle Eastern cooking. If you can't find sumac, substitute 1/4 teaspoon grated lemon rind. You may need to add up to a tablespoon of water if the mixture is too thick to process smoothly. Serve with pita wedges.


6 servings (serving size: about 3 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 93
Caloriesfromfat 48 %
Fat 5 g
Satfat 0.7 g
Monofat 2.1 g
Polyfat 1.9 g
Protein 4.1 g
Carbohydrate 9.3 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 254 mg
Calcium 32 mg


2 cups frozen green peas
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 garlic clove, chopped
1 teaspoon extravirgin olive oil
1/4 teaspoon ground sumac


Cook peas in boiling water 3 minutes; drain and rinse with cold water. Drain. Place peas and next 6 ingredients (through garlic) in a food processor, and process until smooth. Spoon pea mixture into a small serving bowl; chill. Drizzle with oil, and sprinkle with sumac just before serving.

Domenica Marchetti,

Cooking Light

November 2005
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